I am currently obsessed (Wife is starting to get concerned) with rotisserie over charcoal at the moment. I have done a dozen or so cooks with chickens, game hens, pork shoulders, and a lamb roast over the last month. Each time I try something new such as making foil wrappers with the charcoal to create an even and long burning cook. So far, everything has come out really good. The biggest challenge is monitoring the temp.

Anyways, I am sure some of you have some great tips for rotisserie grilling and temp control and I would love to hear them!